Friday, 6 January 2017

Lunch | Vegetarian Miso Noodle Ramen

Picture taken from my Instagram @trainveggiyogi


Sauce | Organic Miso paste, 1 vegetable cube, soy sauce, boiled water

Veggies | Mushrooms, beansprouts, red onion, spring onions, tenderstorm broccoli

Serve with a sliced boiled egg (optional)

In a large saucepan, boil 500ml water
Add 4 tbsp organic miso paste, 1 vegetable OXO cube and 2 tbsp soy sauce
Chop rough stalks off the tenderstorm broccoli, slice spring onions thinly and throw into the veggie broth
Put all veg in the pot except beansprouts which you should put in towards the end as they do not need long to cook through.

In a separate small pan, boil 1x large egg for 6 minutes until hard boiled.
Strain hot water and blanch in cold water. Leave for 2 minutes until the egg is cool enough, then peel the egg. Leave to one side.

Now your vegetables are boiling, it's time to add the beansprouts and the noodle nests. You can use egg noodles or rice noodles for this dish, both only take a minute or two to cook through.

When the noodles are soft, your ramen is ready to serve.

I served mine in traditional japanese bowls, which are great for controlling portion size, With the rest, I potted up to eat later or the next day.

Let me know how you got on with this recipe in the comments below!

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